Know what’s great about New York? Well, plenty. But one of those great things? You can get some falafel on every corner. It’s a beautiful thing.
And as convenient as that is when you’re on the run or desperately seeking to fala-fill an after-bar craving, regularly shelling out $5 to $7 starts to seem increasingly less appealing for us Starving Foodies of the world. However, making tasty balls of mashed chickpea in the comfort of your own kitchen? Delicious, kinda fun and super cheap.
After we’d passed the 3,291st Halal cart and the subsequent drool-inducing aromas of the Mid East wafted into our passing noses, I resolved to do just that. Fueled by the two-thumbs-up from my zucchini patties, I announced that I’d try my hand at some patties of the chickpea persuasion. (I’m in a very cheesy mood, bear with me.)
As promised, the souping ensues…
Many moons ago, when there was still a chill in the air and scarves were wrapped snuggly around necks, I stumbled upon a recipe that I thought would interest my mint-loving man. I mentioned it to him. Actual globules of drool could be heard dropping onto his iPhone. (Good call on the screen protector.) He’s been bugging me to make it ever since. However, when it’s 45 degrees outside, a cool-as-a-cucumber meal isn’t what I call comfort food.
But now it’s May. And it’s Texas. So it’s already danged hot. Oh, I know. This is nothing to where we’ll be in a couple months, but I’d say it’s certainly warm enough for a summertime treat. Tuck this recipe in the pocket of your cut-offs, and you’ll welcome the face-melting heat as an excuse to cool off with this refreshingly breezy blend of good-for-you ingredients. (Also a great excuse to hit up your local farmers market.)
To whip together this Chilled Cucumber-Mint Soup, brought to you by the Martha Stewart Empire, you’ll need: